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N.C. Beer Month, brought to you by the state’s Division of Tourism, is a 30-day celebration of the craft beer industry. The group wants pint lovers to head out – responsibly, of course – to breweries across the state for all-things beer. That includes specialty brews, beer dinners, beer cooking classes, beer making and “beer memories” intended to last longer than those from college.

It’s called beer tourism, and local breweries are ready for you to belly up to the bar.

Wilmington’s Front Street Brewery is participating all month with pint specials, a beer-pairing dinner and a limited-edition beer with an undeniable coastal flavor.

Brewmaster Kevin Kozek took a bushel of Eagle Island Fruit & Seafood oysters up to NoDa Brewing Co. in Charlotte where he and the NoDa crew brewed an oyster stout. He said it’s a dark, English-style stout with notes of briny oysters.

“It will have a faint saltiness to it,” Kozek said. “I think it will turn out awesome.”

The breweries made 20 kegs of the oyster stout, which are being divided between the watering holes for an April 11 debut. The collaboration is one of many happening across the state in an industry that put more than $7 billion into the state economy last year, according to The Beer Institute.

“North Carolina has become such a hot spot for the brewing industry,” said Ellie Craig, marketing director for Front Street Brewery. “It’s pretty intriguing.”

There are 61 brew pubs in the state, according to the N.C. Brewers Guild, and is lauded as the brewing mecca of the South.

“North Carolina breweries provide jobs to so many North Carolinians at every level and in every aspect of the industry,” said Maaike Brender À Brandis, part owner of Cape Fear Wine & Beer in downtown Wilmington. “It gives our state another thing to be proud of.”

She said the craft beer industry is thriving partly because of Pop the Cap, a bill signed into law in 2005 that allowed beer alcohol content to jump from 6 percent to 15 percent and because consumers desire better quality in not only what they eat, but what they drink.

“It only makes sense that we would have a thriving craft beer scene,” Brender À Brandis said. “Consumers are educated and informed. They want to know who made what, where, how and why. Craft beer is quite transparent in that aspect.”

And it has made for good business.

Front Street’s Craig thinks the food and drink culture go hand in hand and movements like slow food, buying local and seasonal eating make for smart business partnerships.

Which is why the brewery is lining up regional providers such as Eagle Island and Shelton Herb Farm to contribute seafood, produce and meats for its April 11 beer-pairing dinner.

“The theme is From Our State to Your Plate,” Craig said. Tickets are $39 for the five-course meal and are available at the bar or online at Etix.com.

“There is so much happening across the state but we also have great beer right here,” Craig added.

So if you want to sip a pint without leaving the Port City or venture out on a beer vacation, you’ve got an entire month to explore the brew pubs scattered from the ocean to the mountains.

<p>Start off April with a raised glass, you lovers of hops and barley, and drink a cold one in honor of North Carolina's first official month of beer.</p><p>N.C. Beer Month, brought to you by the state's Division of Tourism, is a 30-day celebration of the craft beer industry. The group wants pint lovers to head out – responsibly, of course – to breweries across the state for all-things beer. That includes specialty brews, beer dinners, beer cooking classes, beer making and “beer memories” intended to last longer than those from college. </p><p>It's called beer tourism, and local breweries are ready for you to belly up to the bar.</p><p>Wilmington's Front Street Brewery is participating all month with pint specials, a beer-pairing dinner and a limited-edition beer with an undeniable coastal flavor.</p><p>Brewmaster Kevin Kozek took a bushel of Eagle Island Fruit & Seafood oysters up to NoDa Brewing Co. in Charlotte where he and the NoDa crew brewed an oyster stout. He said it's a dark, English-style stout with notes of briny oysters.</p><p>“It will have a faint saltiness to it,” Kozek said. “I think it will turn out awesome.”</p><p>The breweries made 20 kegs of the oyster stout, which are being divided between the watering holes for an April 11 debut. The collaboration is one of many happening across the state in an industry that put more than $7 billion into the state economy last year, according to The Beer Institute.</p><p>“North Carolina has become such a hot spot for the brewing industry,” said Ellie Craig, marketing director for Front Street Brewery. “It's pretty intriguing.”</p><p>There are 61 brew pubs in the state, according to the N.C. Brewers Guild, and is lauded as the brewing mecca of the South. </p><p>“North Carolina breweries provide jobs to so many North Carolinians at every level and in every aspect of the industry,” said Maaike Brender À Brandis, part owner of Cape Fear Wine & Beer in downtown Wilmington. “It gives our state another thing to be proud of.”</p><p>She said the craft beer industry is thriving partly because of Pop the Cap, a bill signed into law in 2005 that allowed beer alcohol content to jump from 6 percent to 15 percent and because consumers desire better quality in not only what they eat, but what they drink.</p><p>“It only makes sense that we would have a thriving craft beer scene,” Brender À Brandis said. “Consumers are educated and informed. They want to know who made what, where, how and why. Craft beer is quite transparent in that aspect.”</p><p>And it has made for good business.</p><p>Front Street's Craig thinks the food and drink culture go hand in hand and movements like slow food, buying local and seasonal eating make for smart business partnerships.</p><p>Which is why the brewery is lining up regional providers such as Eagle Island and Shelton Herb Farm to contribute seafood, produce and meats for its April 11 beer-pairing dinner.</p><p>“The theme is From Our State to Your Plate,” Craig said. Tickets are $39 for the five-course meal and are available at the bar or online at Etix.com.</p><p>“There is so much happening across the state but we also have great beer right here,” Craig added.</p><p>So if you want to sip a pint without leaving the Port City or venture out on a beer vacation, you've got an entire month to explore the brew pubs scattered from the ocean to the mountains. </p><p>Cheers to that. </p><p><I></p><p>Metro desk: 343-2384</p><p>On <a href="http://www.starnewsonline.com/section/news41"><b>Twitter</b></a>: @StarNewsOnline</i></p>